Alan Micks: A quieter Pioneer of Gemüseküche

The contrast between rauen Partykiez draußen on the Warschauer Straße in Berlin-Friedrichshain can find a larger place: The Restaurant des Hotel „Michelberger“ is in a large open space with high ceilings, sahneweweißen Kacheln and Gemeinschaftstischen unterbracht. There are jazz versions of Michael Jackson’s hits, a Bahnhofsuhr zeit fun nach zwölf. The man with the Oasis-Frisur and the tätowierten Unterarmen, there in the kitchen of the Sagen hat, heißt Alan Micks, came from Ireland and had been working for 43 years. In the messages, which are served here, its own Werdegang, aber the circumference, and black not the von Glasscherben übersäten Bürgersteige voor der Tür, beißen de Wälder, Wiesen und Seen jenseits der Stadtgrenze. And ebenso: das Meer.

Micks bought his year in “Michelberger”, was an Ewigkeit gleichkommt in Berlin. At that time there is an innovative kitchen style that promotes the quality of the kitchen, reducing the first of fish and meat deutlich and bringing high regional products for icing, ideally from our own Anbau. It is a collaboration with other talented generations, whose restaurants have received great media attention, including Vadim Otto Ursus, Sarah Hallmann or Jonas Merold.

With his cozy and consistent seasoning, Micks from the Pioneers will create a new Berliner Küche, bringing Standards to their home in the Hauptstadt. The first time in those years the tension arose in a nomination from the Berliner Meisterkoch, a renowned Auszeichnung of the Berliner Wirtschaftsförderung, which an unabhängigen Jury of Food Journalists heard. The quick analysis, which Micks has kept under the radar of the Berlin gastronomy expert for a long time, is – and the quality of all the crew is not great – one of the best ways to reach the city. That may also be the case, that Micks is in the battle with the colleges that hang on the Selbstdarstellung hat, more or less aimed at spreading it – a diesem service in Friedrichshain and a Brandenburger Büffelmozzarella, with the Gewürzmischung Furikake Richtung Japan Schielt, or a white Schoko-Ganache with house-made Bittermandelöl and Quittencreme with Früchten van der own Farm des Hotels in Brandenburg.

Started with the delicious Karriere des Iren and a few clicks in a Pub in Seiner Heimatstadt Limerick, where we worked as a Tellerwäscher jobbte. “Otherwise than in Germans, you will find yourself in Irish pubs in Essen, so that I can enjoy my good life, we will come to our home.” You will experience a culinary paradise in your own country, you will remember yourself. Micks. There is a school on one country, with the rich history of Gary Rhodes as an example. Stations follow in Irish restaurants, then in two local Londoners, found for a day under the leadership of the German Dreisternekochs Heinz Beck. Continuing in New York, we went further in the avant-garde “WD 50” and in the Swedish-inspired “Aquavit” than in Dublin.

In the kitchen of a boutique hotel and the cream of the crop, it is always the case that it is. The reduction at that time was a year and an unlimited amount of money, which created a new credit rating, “pures, saisonales kochen”, which was there. Davon has made a dish with the delicious kartoffel cream with a salsa with fermented green tomatoes and black grilled country gurke, which is currently on the menu. A vegan snack, served with Aquafaba – Kochwasser, that is the perfect product for your hotel breakfast. Other cooking in the Hauptstadt würden a solches Gericht pflichtschuldig on Instagram documentation. Micks Profil said that the day when the courgettes and citrus fruits are eaten, it is so nice not to see and react Photos were taken with “Oh no, Jesus”.

Nachdem is with my Ehefrau, who comes from Hannover, after a Berlin war, keep themselves in the Heiligabend des Jahres 2014 on the Stelle des Chefkoks in the Hotel, das Nadine and Tom Michelberger fünf Jahre zuvor in another Fabrik eröffnet hatten and das nicht Now for a geschmackful Unterbringung, look at one Gemeinschaftsgefühl under de Gästen versprach. Chef in a hotel with his cutlery, 200 people with frühstück for food and a few lunch meals, all the trimmings, the high standards, aber keinen Ruhm einbringen. “In a hotel where you can go, no trauma jobs are performed anymore,” said Micks. “I really enjoy the complete freedom that Nadine and Tom lie with.”

Part of the product sees Micks van der 100 kilometers on the southern part of Berlin located on a Michelberger farm, which includes the ökological Anbau von Obst and Gemüse with overnight accommodation options in a stylish-idyllic Hideaway-connectet, communal Abendessen and a large table . But the regenerative landwirtschaft in the Spreewald has a high quality: “Letztes Jahr hatten wir 300 Kilogramm Quitten, dieses Jahr hatten wir gar keine.” A product of high quality, with Micks ein Netzwerk von 30 Zulieferern aufgebaut. The Rindfleisch-bezieht is vom Vorzeigebetrieb Gut Kerkow in der Uckermark, the milk produced at Urstrom Kaese is a wild strain from the Brandenburger Wälder. The cooking in the kitchen is a very evil Andreas Rieger, who a few years in the Berliner “Einsunternull” with gemüsekreationen makes a purist-intensive mushroom carpaccio for the prepared sorgte. There can be talk of a verstärkung, that is an artistic Leiter for the speisenangebot of the further involvement at the Michelberger University which consists of: Das in a ehemaligen Apotheke am Kreuzberger Oranienplatz has “Ora” with Fokus in a classic French kitchen and that in Eröffnete Tagesbar „Theke“ with an geschlossener Distillerie.

Who wants to describe Mick’s seine Philosophy itself? “Hyper-seasonal and vegetarian heavy”says eh. “Here and the Asian end, classical-Französisch, if it is so. That Nordic cuisine is interesting for black, aber eher in more theoretical Hinsicht. “Exemplary dafür ist in der Hauptgang des heutigen Abends, bei dem seine zum Meer zum Ausdruck kommt: een nieuw Tage trockengereifter Nordseehecht with heads of Schwarzkoolchips and a köstlichen, ditent Scharfen Soße with Curry, Koriander and Chiliöl. The fish pieces were made with a frikadelle with parsley remoulade.

This Art Pubfood deluxe is served at Micks when he runs out. Sour local Berühmtheit has brought its Mackerel-BLT, a maritime variation of Sandwich Classics with Bacon, Salat and Tomatoes, to the new menu for fish from the Eastern and Nordic region, as well as a Kartoffelmousseline with Blutwurst, which is a great start. Time in “Michelberger” on the menu it is true that – and a sandwich with organic Leber cheese, Spreewaldgurke and gemüse chutney, that is in the “Theke” zum Verkaufsschlager.

It is a matter of these hand festivities and ehrlichen Teller zu sein, which at signals Guests include Anklang finden, perhaps, weil in unrutigen Zeiten a Sehnsucht nach dem Guten, Einfachen and Übersichtlichen befriedigen. The useful tips are a reminder of the Irish Wirtshaus küche, with the well-known Alan Micks. Seine Besuche in der Heimat describes it as follows: “My first meal in Limerick is served in a pub, with Fish & Chips, Chicken Wings or Shepherd’s Pie. Or if you eat a Seafood Chowder, it is an egg with meeresfrüchten, kartoffeln and speck. And now there’s Guinness.” Manchmal can make everything so simple.